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Japanese Guacamole

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Description Edit

In the Japanese art of origami, a simple piece of paper can be transformed into a crane, an elephant or even Santa Claus. Equally subtle, stirring a few Japanese ingredients into roughly mashed California avocado creates a new taste sensation.

Ingredients Edit

Directions Edit

  1. Toss daikon with salt; drain in a colander for half an hour.
  2. Squeeze out as much liquid as possible; reserve.
  3. Coarsely mash (do not purée) avocados.
  4. Fold in remaining ingredients and reserved daikon.
  5. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

Notes Edit

  1. If desired, substitute 1 teaspoon seaweed and sesame seed furikaki, which can be found in Japanese markets.
  2. Wasabi is referred to as Japanese horseradish and can be purchase in the Asian section of many supermarkets or in Japanese markets.

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